In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.

Incorporate chopped green cabbage and sliced carrots into the pot, stir well and cook for another 5 minutes.

Add vegetable broth along with garlic powder, onion powder, paprika, salt, and pepper. Bring to a boil.

Once boiling, reduce heat to low and let the soup simmer for 15 minutes while preparing dumplings.

In a medium bowl, whisk together flour, baking powder, and salt. Add milk and beaten egg, mixing until just combined.

Drop spoonfuls of the dumpling batter directly into the simmering soup. Cover and let steam for 10-12 minutes.

Serve hot, ensuring each bowl has dumplings along with the soup. Enjoy your meal!